Pistachio Cheesecake Bars

These Pistachio Cheesecake Bars feature a buttery graham cracker crust topped with a rich, creamy pistachio cheesecake filling made with real pistachios and a swirl of pistachio cream. These are delicious and indulgent for the pistachio lover in your life.

Looking for a show-stopping dessert with a nutty twist? These Pistachio Cheesecake Bars are a dreamy combination of rich, creamy filling and a satisfying graham cracker crust, finished with a luxurious pistachio ganache.

Whether you love pistachio desserts or are looking to impress guests with a unique sweet treat, this recipe has it all. Bonus: It’s easier than it looks, and you can make it ahead of time!

Why This Recipe Works

• Pistachio-packed flavor: Real pistachios blended into a smooth paste bring a deep, nutty flavor without the need for artificial food colorings or instant pistachio pudding mix.
• Make-ahead friendly: This dessert holds up beautifully in the fridge or freezer, making it perfect for planning ahead.
• Balanced and beautiful: The creamy filling, nutty crust, and silky ganache create the perfect balance of textures and flavors in every bite.

Supplies Needed

• 9×13-inch baking pan
• Parchment paper
• Food processor or high-speed blender
• Stand mixer or electric mixer
• Large bowl
• Medium bowl
• Small saucepan
• Small bowl
• Wooden spoon or rubber spatula

Ingredients

Graham Cracker Crust:
Graham crackers, granulated sugar, melted butter, pinch of salt (you can amp up the pistachio flavor by mixing them into the crust or try my Biscoff cookie crust recipe as an alternative).

Cheesecake Filling:
Full-fat cream cheese (Philadelphia brand preferred), sour cream, granulated sugar, eggs, vanilla extract, salt, homemade pistachio paste (or store-bought), optional swirl of pistachio ganache.

Ganache Topping:
White chocolate chips, heavy cream, pistachio paste, or pistachio butter.

Optional Garnishes:
Chopped pistachios, edible rose petals, or try it with homemade whipped cream.

How To Make Pistachio Cheesecake

1. Make the Crust:
Start by crushing your graham crackers into fine crumbs. A food processor makes this quick and easy, but you can also place the crackers in a large plastic bag and crush them with a rolling pin. In a medium bowl, mix the crumbs with melted butter, sugar, and a pinch of salt until the texture resembles wet sand. Press the mixture evenly into the bottom of a parchment-lined 9×13-inch baking pan.

Use the bottom of a measuring cup to press down firmly so the crust holds together when sliced. Bake at 325°F for about 10 minutes to set it—this helps prevent a soggy bottom.

2. Make the Pistachio Paste:
If you’re making pistachio paste from scratch (which I highly recommend for best flavor and color), you’ll want to blanch the raw pistachios to remove their skins. This not only improves the texture but gives the paste a vibrant green hue.

Follow my full tutorial for pistachio paste to help guide you! Blend the blanched pistachios with sugar and a little oil in a food processor until smooth and creamy. You want a spreadable consistency that’s not too thick or dry.

3. Make the Cheesecake Filling:
Before starting, make sure all your ingredients are at room temperature—this is key to avoiding lumps and getting that ultra-smooth filling. In a large bowl or stand mixer, beat the full-fat cream cheese on medium speed until it’s completely smooth. Add the sugar and mix until fully combined.

One at a time, add the eggs, beating on low speed to avoid incorporating too much air, which can cause cracks. Mix in the sour cream, vanilla extract, and salt. Finally, fold in the pistachio paste using a spatula or wooden spoon, being careful not to overmix. The cheesecake mixture should have a pale green color and a thick but silky texture.

4. Bake the Cheesecake:
Pour the filling over the pre-baked crust and smooth it into an even layer. Tap the pan gently on the counter to release any trapped air bubbles. Bake at 325°F for 40–45 minutes. You’re looking for the edges to be set, but the center should still have a slight jiggle—this means it’s done but still creamy.

Don’t open the oven repeatedly, as sudden temperature changes can lead to cracks. Once baked, let the cheesecake cool at room temperature for at least an hour, then cover it with plastic wrap and chill it in the refrigerator overnight to fully set.

5. Make the Pistachio Cream Ganache:
This ganache adds a luxurious top layer and boosts the pistachio flavor. Warm the heavy cream in a small saucepan or microwave-safe bowl until steaming but not boiling (about 1 minute at a time). Slowly add in 1/4 of the white chocolate chips so they can melt, stirring in between. Repeat until all the white chocolate is melted.

Stir gently until smooth, then whisk in the pistachio paste or pistachio butter until the ganache is glossy and evenly combined. Let it cool slightly before pouring it over the cold cheesecake. Use a spatula to spread it into a thick layer and chill again until firm.

6. Garnish and Serve:
For a decorative finish, sprinkle the top of the cheesecake with chopped pistachios and edible rose petals for color and texture. Slice into small bars for easy serving.

A hot knife (wiped clean between slices) will give you the cleanest cuts. These bars make an elegant addition to dessert trays or a sweet ending to any dinner party.

Expert Tips For Making Pistachio Cheesecake

• Make your own pistachio paste: Homemade pistachio paste made with real pistachios gives the best nutty flavor and vibrant green color. It’s so much easier to make this than find it in a store or buy it online (it’s expensive). While it is an extra step to make your own, I find it’s the easiest way to go. 
• No graham crackers? Swap in Biscoff cookies or make a biscuit crust with your favorite type of cookie crumbs.
• Room temperature ingredients: For the creamiest filling, make sure your cream cheese, sour cream, and eggs are at room temperature before mixing.
• Avoid cracks: If you’re a seasoned baker, feel free to bake your cheesecake in a water bath (wrap the pan with foil and place it in a larger pan with hot water) for an ultra-smooth top.
• Ganache texture tip: If the ganache is too thick, loosen it with a splash of warm heavy cream. If it’s too thin, let it cool slightly to thicken.

Serving and Storing

• Make ahead: This pistachio cheesecake recipe tastes even better the next day. Make it up to 2 days in advance.
• Freezing: Freeze fully chilled bars in a single layer, then wrap individually in plastic wrap and store in a large plastic bag. Defrost it overnight in the fridge.
• Storing: Keep leftovers covered in the fridge for up to 5 days. Use parchment paper between stacked pieces to prevent sticking.

What To Pair With It

These bars pair beautifully with tea, espresso, or even a glass of dessert wine. You can also serve them with a drizzle of strawberry sauce, lemon juice, and zest for a bright contrast or fresh whipped cream with pink peppercorns for an elegant finish.

Whether you’re celebrating a holiday, entertaining guests, or just treating yourself, this pistachio cheesecake delivers that perfect balance of sweet, creamy, and nutty crunch in every bite. It’s not your regular cheesecake—it’s a next-level nutty cheesecake experience!

More Recipes To Try

Mini Chocolate Chip Cheesecake

Lemon Posset

Mini Basque Cheesecakes

Banana Pudding Bars

Cadbury Mini Egg Cheesecake